The simple glaze (which also goes well with chicken, pork, or beef) is easy to make the night before--just chill until you're ready to use it. Serve these kebabs over chilled soba noodles tossed with some orange juice, sesame oil, a touch of soy sauce, and chopped green onions.

Recipe by Cooking Light August 2001


Recipe Summary

4 servings (serving size: 2 skewers)


Ingredient Checklist


Instructions Checklist
  • Prepare grill.

  • Combine first 6 ingredients in a small saucepan over medium-high heat. Bring to a boil, and cook for 2 minutes. Combine cornstarch and water. Stir cornstarch mixture into soy sauce mixture. Bring to a boil; cook 1 minute.

  • Thread 2 shrimp, 2 scallops, 4 mushroom halves, and 3 green onion pieces alternately onto each of 8 (12-inch) skewers. Brush kebabs with oil, and place on a grill rack coated with cooking spray; cook for 3 minutes. Turn kebabs, and brush with half of soy sauce glaze; cook for 1 minute. Turn kebabs. Brush with remaining glaze; cook 1 minute or until seafood is done.

Nutrition Facts

248 calories; calories from fat 19%; fat 4.9g; saturated fat 0.7g; mono fat 0.9g; poly fat 2.3g; protein 33.4g; carbohydrates 14.8g; fiber 1.8g; cholesterol 166mg; iron 3mg; sodium 881mg; calcium 50mg.